The application of DHQ in dairy and fatty products, dry milk, soy-milk concentrate; butter; cheese, condensed milk and milk products, inhibits lipid peroxidation, extends the product’s shelf life in 1.5 – 4.5 times, improves the biological and nutritive value of the product and retains its original organoleptic properties. DHQ helps to supply the products with antioxidants, lost during the technological process.

Dihydroquercetin (taxifolin) dosage in MILK PRODUCTS

Yogurts mass share of fats 7.5%

0.025 % to the mass of the fat

Increases storage life up to 60 days

Sour milk products

0.02 % to the mass of the fat

Increases the growth and development of sour
milk bacteria

Mayonnaise

0.02 % to the mass of the fat

Increases storage life up to 30 days

Milk containing sweet products

0.05 kg in 100 kg of raw material

Increase of biological value of the product,
increase of storage at the temperature of 15⁰ C and more, simplifies the
technological products and decrease of energy consumption while storing the
goods